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Tuesday, April 12, 2016

Moong dal is ground and made as pakoda, with which we make this delicious chaat. This has been in my phone sent by my friend Sangeeta. I have been waiting to get all the ingredients that she sent to make this chaat. But somehow I was not able to get all at once. I forget or it doesn’t happen. She sent me a pakodi chaat recipe that has moong dal pakodi, which is made with lots of spinach and mint leaves and all the spice powders. But here I have made a simple plain pakoda and made the chaat she told me. So here’s the recipe that I made in a simplified manner.


Check my other chaat recipes.

Moong dal pakoda chaat recipe

Recipe Cuisine: Indian  |  Recipe Category: Snack
Prep Time: 1 hr Soaking time  |  Cook time: 20 mins   Serves: 4

Click here for cup measurements

Click on the ingredient for chutney and sev recipes


To make pakoda

Moong dal – 1/2 cup

Green chilli – 1

Chopped ginger – 1 tsp

Chopped mint and coriander leaves – 1 tbsp

Asafoetida – A generous pinch

Cooking soda – A generous pinch

Ajwain – 1/2 tsp

Salt as needed

Oil – to deep fry

Other ingredients

Curd -  1 cup

Sugar – 1/4 cup

Salt as needed

Green chutney – As needed

Sweet chutney – As needed

Red chilli powder – 1 tsp

Roasted cumin seeds powder – 1 tsp

Chopped coriander leaves – 2 tbsp

Sev – As needed


  1. Soak moong dal for 3 hrs minimum. Drain and grind it with green chilli and ginger to a smooth paste. Add water carefully while grinding.
  2. 1-grind
  3. Add mint, coriander leaves, salt, asafoetida, cooking soda and ajwain to it and mix well to make a batter.
  4. 2-mix
  5. Heat oil and pour 1 tbsp of batter per pakoda and deep fry in medium flame until golden. Stir and flip in between to ensure even cooking. Drain in paper towel.
  6. 3-fry
  7. Add 1 or 2 tsp of sugar and little salt in hot water. Add the fried pakoda to it and let it get soaked for atleast half hour. Once done, squeeze gently the water and keep in a serving bowl.
  8. 4-soak
  9. In another bowl, beat curd with sugar and salt. Add the soaked pakodas to the curd and let it be aside for 30 mins more.
  10. 5-beat
  11. To serve, in a serving bowl, add pakoras along with some curd. Add sweet chutney, green chutney, sprinkle some chilli powder, cumin seeds powder and top with sev.
  12. 6-ready


  • Adding cooking soda in the pakoda batter, makes it soft and spongy and ensure it gets cooked.
  • Make sure the pakodas are soaked well.
  • You can add spice powders like garam masala, red chilli and dhaniya powder in the pakoda batter.
  • I made more quantity than mentioned in the recipe.
  • Curd may be needed more than mentioned.
  • You can add chaat masala too while serving.
  • Sev can be skipped. 

I like to chill my soaked vada slightly before serving. Best to have it chilled in this summer too!


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  1. This comment has been removed by the author.

  2. Dear Raji, I just make the moong dal vadai as you mentioned. Never tried a chat twist with this. Will pin it for trying. And very beautiful tray as usual! You rock!!

  3. Great presentation as always. I am sure it tastes as awesome as it looks.

  4. Lovely prresentation Raks!! You nailed it :)


  5. Lovely presention and perfectly made chaat..


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